BAKED FALAFEL WITH CUCUMBERS AND TAHINI
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put a baking sheet on the middle oven rack and preheat to 450 degrees F. Pulse 2 cups cilantro, 1 cup onion, the garlic, cumin, 1/2 teaspoon salt and a few grinds of pepper in a food processor until finely chopped. Add the chickpeas and 2 tablespoons tahini; pulse to make a chunky paste. Scrape the mixture into a bowl and stir in the panko.
- Form the chickpea mixture into twelve 2-inch patties (about 2 tablespoons each). Remove the baking sheet from the oven, brush with 1 tablespoon olive oil and add the chickpea patties. Bake, flipping the patties and rotating the pan halfway through, until golden and crisp, 20 to 25 minutes.
- Meanwhile, mix the remaining 1/3 cup tahini with 6 tablespoons warm water and the juice of 1 lemon in a small bowl until creamy (it may look separated at first but it will come together). Season with salt and pepper; set aside. Toss the cucumbers with the juice of the remaining lemon, 1 cup cilantro, 1/2 cup sliced onion and 1 tablespoon olive oil in a medium bowl; season with salt and pepper.
- Warm the pita in the oven. Serve the falafel with the cucumber salad, pita and tahini sauce.
BAKED FALAFEL
These easy baked falafel balls are ideal for a healthy lunch. Serve with a fresh tabbouleh salad or stuffed inside a pitta for a filling veggie dish
Provided by Sophie Godwin - Cookery writer
Categories Lunch, Side dish, Supper
Time 40m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6 and line two baking sheets with baking parchment. Tip the chickpeas, ground cumin, ground coriander, the cayenne pepper, onion, garlic, sesame seeds, baking powder, parsley stalks and 1 tbsp water into a food processor. Blitz until combined but not smooth (you want the falafel to have some texture, rather than being the consistency of hummus).
- Season to taste, then roll into 18 evenly sized balls. Flatten each ball into a disc shape and arrange on the baking sheets, then brush the tops with 1 tbsp of the oil. Bake for 20 mins until golden and crisp, turning halfway through cooking.
Nutrition Facts : Calories 263 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 2 grams sugar, Fiber 8 grams fiber, Protein 10 grams protein, Sodium 0.32 milligram of sodium
BAKED FALAFEL
Make and share this Baked Falafel recipe from Food.com.
Provided by ellie3763
Categories Low Cholesterol
Time 45m
Yield 20 balls, 20 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- Drain and rinse the garbanzo beans. Put in a medium sized bowl and smash with a fork.
- Add the rest of the ingredients and mix well.
- Form into small balls, about 1 1/2 inches in diameter and slightly flatten. Place onto an oiled baking pan.
- Bake for 15 minutes on each side, until nicely browned (since it's baked, only the part actually touching the pan will be browned and crispy).
- Serving suggestion: Stuff in mini pita pockets with hummus, tahini sauce, tomatoes, lettuce and/or cucumber.
Nutrition Facts : Calories 32.8, Fat 0.5, SaturatedFat 0.1, Sodium 82.5, Carbohydrate 6, Fiber 1.1, Sugar 0.2, Protein 1.2
BAKED FALAFEL
An easy, yummy way to make falafel. Serve with pita bread and your favorite tzatziki.
Provided by Bette
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 55m
Yield 2
Number Of Ingredients 11
Steps:
- Wrap onion in cheese cloth and squeeze out as much moisture as possible. Set aside. Place garbanzo beans, parsley, garlic, cumin, coriander, salt, and baking soda in a food processor. Process until the mixture is coarsely pureed. Mix garbanzo bean mixture and onion together in a bowl. Stir in the flour and egg. Shape mixture into four large patties and let stand for 15 minutes.
- Preheat an oven to 400 degrees F (200 degrees C).
- Heat olive oil in a large, oven-safe skillet over medium-high heat. Place the patties in the skillet; cook until golden brown, about 3 minutes on each side.
- Transfer skillet to the preheated oven and bake until heated through, about 10 minutes.
Nutrition Facts : Calories 281.1 calories, Carbohydrate 39.3 g, Cholesterol 93 mg, Fat 9.3 g, Fiber 7.2 g, Protein 11.4 g, SaturatedFat 1.6 g, Sodium 909.4 mg, Sugar 1.2 g
BAKED FALAFEL PATTIES
A flavorful and fresh-tasting falafel patty that's healthy too since it's baked instead of fried.
Provided by Jacqueline
Categories 100+ Everyday Cooking Recipes Vegetarian Main Dishes Beans and Peas Falafel Recipes
Time 1h25m
Yield 20
Number Of Ingredients 13
Steps:
- Combine garbanzo beans, parsley, cilantro, onion, garlic, eggs, jalapeno, flour, olive oil, cumin, coriander, baking soda, and salt in the bowl of a food processor; process until mixture is coarsely pureed. Transfer falafel mixture to the refrigerator for 30 minutes to 8 hours.
- Preheat the oven to 400 degrees F (200 degrees C).
- Remove falafel mixture from the refrigerator. Add more flour if needed, 1 tablespoon at a time, and form into 20 small patties. Place patties on a baking sheet.
- Cook in the preheated oven until patties are golden brown and feel dry to the touch, but still give a little when you press the middle, about 25 minutes.
Nutrition Facts : Calories 60.1 calories, Carbohydrate 8 g, Cholesterol 18.6 mg, Fat 2.2 g, Fiber 1.5 g, Protein 2.3 g, SaturatedFat 0.4 g, Sodium 182 mg, Sugar 0.3 g
BAKED FALAFEL
I haven't tried this, but it sounds both easy and tasty. And it must be healthier than deep-fried falafel!
Provided by Lennie
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350F degrees.
- In a food processor or blender, grind chickpeas with lemon juice and onion.
- Remove from blender and stir in flour, wheat germ, parsley, sesame seeds, pepper and garlic powder.
- Form into 20 falafel balls.
- Heat oil in a large baking dish, then add falafel and bake 15 minutes, gently stirring occasionally.
Nutrition Facts : Calories 376.1, Fat 14.1, SaturatedFat 1.9, Sodium 543.1, Carbohydrate 52.1, Fiber 10.9, Sugar 1.1, Protein 13
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CRISPY FALAFEL RECIPE (BAKED NOT FRIED) - COOKIE AND KATE
From cookieandkate.com
4.6/5 (483)Calories 354 per servingCategory Appetizer
- With an oven rack in the middle position, preheat oven to 375 degrees Fahrenheit. Pour 1/4 cup of the olive oil into a large, rimmed baking sheet and turn until the pan is evenly coated.
- In a food processor, combine the soaked and drained chickpeas, onion, parsley, cilantro, garlic, salt, pepper, cumin, cinnamon, and the remaining 1 tablespoon of olive oil. Process until smooth, about 1 minute.
- Using your hands, scoop out about 2 tablespoons of the mixture at a time. Shape the falafel into small patties, about 2 inches wide and 1/2 inch thick. Place each falafel on your oiled pan.
- Bake for 25 to 30 minutes, carefully flipping the falafels halfway through baking, until the falafels are deeply golden on both sides. These falafels keep well in the refrigerator for up to 4 days, or in the freezer for several months.
CRISPY BAKED FALAFEL RECIPE - LOVE AND LEMONS
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4.9/5 (99)Total Time 24 hrs 40 minsCategory Main Dish
- In a large food processor, place the chickpeas (they will be plump but still raw at this point), shallot, garlic, lemon zest, cumin, coriander, salt, cayenne, baking powder, cilantro, parsley, and olive oil. Pulse until well combined but not pureed. Use a spatula to scrape down the sides of the bowl as needed.
- Use a 2-tablespoon scoop and your hands to form the mixture into 12 to 15 thick patties (be careful not to pack them too tight or your falafel will be dense). If they're not holding together, give the mixture a few more pulses in the food processor.
- Place the patties on the baking sheet. Drizzle generously with olive oil (this is the key to making these moist and crisp since we're not frying) and bake for 14 minutes. Flip and bake for 10 to 12 minutes more or until golden brown and crisp on the outside. During the last few minutes of baking, wrap the pita in foil and warm in the oven.
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